Chorizo Dip
This cheesy chorizo dip is spicy, gooey, and melt-in-your-mouth delicious. Serve it up with tortilla chips or crackers and enjoy your new favorite appetizer!
Ingredients
- 0.75 lbchorizo pork sausage ((ground or in a sausage but with casing removed))
- 1 tspGround Cumin
- 1 tbspExtra Virgin Olive Oil
- 2 largeshallots (( in small pieces)), chopped
- 3 clovegarlic ((crushed))
- 1 lbVelveeta cheese (( )), sliced
- 0.75 cupMexican cheese blend ((or cheddar))
- 15 ozRotel tomatoes & chiles ((with the juice - so don't drain)), diced
- 4 ozcream cheese ((half a block))
- 2 ozgreen chiles ((half a can - )), chopped drained
- 0.5 mediumjalapeno (( and )), seeded chopped
Instructions
- 1
Heat the sauté pan on medium heat and once it heats up, add chorizo. Use a spatula to chop the sausage into small pieces. Add cumin and stir. It should only take around 3 - 5 minutes to cook the chorizo. Do NOT over cook it.Remove and set aside.
- 2
If there is grease from cooking the chorizo, leave only 1 tablespoon in the pan. Add olive oil and once it heats up (shimmers), add chopped shallots and sauté it for 5 minutes.
- 3
Add crushed garlic and sauté for 2 minutes.
- 4
Add the contents of the can of Ro-tel, including the juice. Also add as much of the drained can of green chilies as you like.
- 5
Add the Velveeta, Mexican cheese, and cream cheese. Stir until the cheese is almost completely melted. Add 3/4 of the cooked chorizo and jalapeno and stir until the cheese has melted and the ingredients have combined.
- 6
Add the rest of the chorizo on the dip and serve immediately. (I'm partial to tortilla chips).
- 7
Eat, smile, and enjoy.